1. Optional: cook the mushrooms. You can also toss them in raw if that's easier for you. In a large skillet, heat 1 Tbsp extra virgin olive oil over medium heat. Add the mushroom slices and saute about 5 to 8 minutes or until they are very tender. Season with salt and pepper after about 2 minutes of cooking.

2. While the mushrooms are cooking, toast the walnuts over low heat in a small skillet, 3 minutes. Add 3 Tbsp of olive oil and the garlic and toast for 1-2 more minutes until the nuts and garlic are golden. Remove from heat and whisk in the apple cider vinegar. Season with salt and pepper.

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Meet Chef Lindsey

Chef Lindsey Becker is a fitness-focused professionally trained chef and certified health coach. She has previously worked at a Michelin Star restaurant and has cooked for private clients all over the country. She utilizes whole ingredients and local, organic foods in a plant-rich, nutrient-dense diet to nourish your body. Lindsey and her team of nutritionists create meals that are a perfectly portioned balance of protein, fat, and carbohydrates. Her meals taste delicious and help you burn fat, build muscle, have more energy and prevent inflammation—to help you achieve optimum health.

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Chef Lindsey Becker is a fitness-focused professionally trained chef and certified health coach. She has previously worked at a Michelin Star restaurant and has cooked for private clients all over the country. She utilizes whole ingredients and local, organic foods in a plant-rich, nutrient-dense diet to nourish your body. Lindsey and her team of nutritionists create meals that are a perfectly portioned balance of protein, fat, and carbohydrates.